METHOD FOR MORPHOLOGICAL ANALYSIS OF MEAT QUALITY AT DIFFERENT TYPES OF CONCERVATION

摘要

Method for morphological analysis of meat quality at different types of concervation includes micro-structural analysis of meat, determination of morphology, be means of light microscopy, of cross-strip muscular fibres, placement of nuclei, presence of stripping and continuousness of micro-fibrils and sarcolemma of myocytes.